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Breakfast Muscat Nut Bread

American.Chef's picture
  Sugar 2⁄3 Cup (10.67 tbs)
  Soft butter 1⁄4 Cup (4 tbs)
  Grated lemon peel 1 Teaspoon
  Eggs 2
  Sifted flour 2 Cup (32 tbs)
  Baking powder 3 Teaspoon
  Soda 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Canned crushed pineapple 3 3⁄4 Ounce
  Chopped raisins 1 Cup (16 tbs)
  Chopped pecans 1⁄2 Cup (8 tbs)

Cream sugar, butter ana lemon peel until light and fluffy.
Beat in eggs until blended well.
Sift flour with baking powder, soda and salt.
Add to creamed mix- ture alternately with pineapple, mixing until blended well.
Stir in raisins and pecans.
Spoon into greased and floured 9 x 5 x 3-inch loaf pan.
Let stand for 15 minutes.
Bake at 325 degrees for 1 hour or until loaf tests done.
Let loaf stand in pan for 10 minutes; turn out on wire rack to cool thoroughly before storing.
Sift powdered sugar over top of loaf before serving, if desired.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2987 Calories from Fat 865

% Daily Value*

Total Fat 100 g154.3%

Saturated Fat 36.3 g181.3%

Trans Fat 0 g

Cholesterol 545 mg181.7%

Sodium 3977.2 mg165.7%

Total Carbohydrates 497 g165.6%

Dietary Fiber 20.5 g82%

Sugars 259.6 g

Protein 50 g99.9%

Vitamin A 38.8% Vitamin C 18.7%

Calcium 134.8% Iron 111.3%

*Based on a 2000 Calorie diet

1 Comment

Anonymous's picture
"Muscat nut" is nutmeg. I don't see any nutmeg in this recipe. What makes it a "muscat nut bread"?
Breakfast Muscat Nut Bread Recipe